Cut the salmon fillets in half and season on both sides with salt and pepper.

Once the leeks are soft, spread them over the centre portion of the greaseproof paper sheets. Place the salmon fillets on top, then sprinkle with chopped dill and drizzle with the lemon juice.

Seal the parcels, bringing the two long edges together and roll down, stopping short of the fish, then twist the ends. Place the parcels in a baking tin and bake for 10 minutes.

Serve as soon as soon as they're out of the oven, in their paper parcels. Garnish, if liked, with strips of thinly sliced lemon and sprigs of dill.

COOK SMART

Salmon fillets are sold in good value freezer packs, individually wrapped, so you can just take out as many as you need. * Some snipped chives or chopped fresh parsley could be used in place of the fresh dill. * Minted new potatoes and fresh young peas would be lovely served with this dish.